It started with a photo that Speedy shared on his Facebook wall. Bacon rashers rolled to mimic rosebuds. How the idea became this bacon “roses” salad for a post-Valentine dinner with friends is quite a story.
The bacon roses are easy enough to make. Roll up each bacon rasher, place in a hole of a mini-muffin pan, bake in a slow oven (about 300F) until browned and crisp. The instructions I found said to pierce the bottom of the muffin pans to allow the bacon fat to drip off. No, no, no. Not me. I don’t intend to buy new muffin pans every time I make bacon roses. No piercing. I just baked them in the mini-muffin pans and that was that.
But how to serve them? Whoever first thought of the magnificent idea of making roses with bacon served the rolled tasty morsels as a bouquet. He got a bunch of those silk roses with plastic stems, pulled out the flowers and replaced them with rolled bacon.
Well, I had no intention of spending extra on silk flowers that would go straight to the trash after I’ve taken photos and the bacon roses have been eaten. So, I thought I’d use bamboo skewers for the stems then take bunches of herbs or vegetables to make a bouquet.
But it was around midnight already when the bacon went into the oven. And I wasn’t about to go into the garden at that hour to pick greens. No way. Midnight creatures crawl at that unholy hour in the suburb and toads are the least scary of all. So, no, I wasn’t going to risk meeting a gecko or two.
Then Laura, one of our guests, a came to the rescue. She said we’d serve the bacon roses on a bed of salad. Perfect! Just perfect. The salad was tossed with the pesto-style dressing I had made earlier, and we feasted.
And that’s the story of our bacon roses on a bed of green salad for our post-Valentine’s Day dinner.
Bacon “Roses” SaladPrint Pin
- 18 rashers belly bacon
- vegetable salad (see notes after the recipe)
- Preheat the oven to 300F.
- Lightly spray mini muffin pans (you may need two pans for the required 18 holes) with oil.
- Roll the bacon rashers one by one and place each one snugly in a hole of the prepared mini muffin pan.
- Bake the bacon until browned and lightly crisp. Depending on the thickness of the rashers, this can take anywhere from 20 to 40 minutes. Tips: Check after 20 minutes of baking and, if still underdone, continue baking and checking every 10 minutes.
- To serve: drop over a bowl of salad. Or fill individual salad bowls with salad and top each bowl with three bacon “roses”.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.